MEXICAN CASSEROLE
2 cans (15 oz. each) black beans, rinsed and drained
1 (28 oz.) can crushed tomatoes, with juice
1 (15 1/4 oz.) can sweet corn, drained
1 (14 1/2 oz.) can salsa
1 (6 oz.) can tomato paste
2 chili peppers, sliced
1 tsp cumin
1 tsp garlic powder
5 tortillas
Combine the beans, tomatoes, corn, salsa, tomato paste, chili peppers, cumin and garlic powder in a large bowl. Mix well. Place approx. 1 cup of this mixture in the bottom of the slow cooker and spread evenly.
Top this with one tortilla and cut it to fit if necessary. Spread with 1/3 of the remaining mixture. Repeat these layers, ending when there is no liquid mixture left.
Cover and cook on Low for 5 hours.
2 cans (15 oz. each) black beans, rinsed and drained
1 (28 oz.) can crushed tomatoes, with juice
1 (15 1/4 oz.) can sweet corn, drained
1 (14 1/2 oz.) can salsa
1 (6 oz.) can tomato paste
2 chili peppers, sliced
1 tsp cumin
1 tsp garlic powder
5 tortillas
Combine the beans, tomatoes, corn, salsa, tomato paste, chili peppers, cumin and garlic powder in a large bowl. Mix well. Place approx. 1 cup of this mixture in the bottom of the slow cooker and spread evenly.
Top this with one tortilla and cut it to fit if necessary. Spread with 1/3 of the remaining mixture. Repeat these layers, ending when there is no liquid mixture left.
Cover and cook on Low for 5 hours.
MsgID: 3139328
Shared by: Gladys/PR
In reply to: Recipe: Electric Cooking - Small Appliance Recip...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Electric Cooking - Small Appliance Recip...
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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